Beef Bourguignonne Ii

Ingredients

• Servings: 4
• 5 medium onions, sliced
• 1/2 lb fresh mushrooms
• 2 teaspoons shortening
• 2 lbs stew meat
• 1 teaspoon salt
• 1/2 teaspoon marjoram, crushed
• 1/2 teaspoon thyme, crushed
• 1/8 teaspoon pepper
• 1 1/2 tablespoons flour
• 3/4 cup beef stock
• 1 1/2 cups burgundy wine

Recipe

• 1 cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
• 2 brown meat in same skillet; add more shortening as necessary. remove from heat.
• 3 sprinkle seasonings over meat.
• 4 mix flour and beef stock; pour into skillet.
• 5 heat to boiling, stirring constantly.
• 6 boil 1 min.
• 7 stir in burgundy.
• 8 cover; simmer until meat is tender, 1 1/2 to 2 hr.
• 9 the liquid should always just cover the meat. (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.